Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K50/00—Feeding-stuffs specially adapted for particular animals
  • A23K50/80—Feeding-stuffs specially adapted for particular animals for aquatic animals, e.g. fish, crustaceans or molluscs
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K10/00—Animal feeding-stuffs
  • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
  • A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K20/00—Accessory food factors for animal feeding-stuffs
  • A23K20/10—Organic substances
  • A23K20/158—Fatty acids; Fats; Products containing oils or fats
• • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
  • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
  • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
  • Y10S435/00—Chemistry: molecular biology and microbiology
  • Y10S435/8215—Microorganisms
  • Y10S435/911—Microorganisms using fungi
  • Y10S435/94—Saccharomyces

Definitions

• the present invention relates to the preparation of new yeasts used as food compounds for fry, mollusks or shellfish.
• the term "fry”, as used herein, means recently hatched fishes or small adult fishes.
• the present invention in particular, relates to a process for the preparation of new yeasts, intended to replace the "marine chlorella” type of algae which are used for feeding fry.
• rotifer shall mean any of a class of minute, usually microscopic, but many-celled aquatic invertebrate animals having the anterior end modified into a retractile disk bearing circles of strong cilia that often give the appearance of rapidly revolving wheels.
• the rotifers feed on the yeasts while the fry feed on the rotifers.
• the yeast must absolutely remain live because otherwise, oil assimilation will not occur and such would lead to a reduction in the nutritive value of the yeast. Additionally, these methods state that the yeast should not be dried because drying would lead to disadvantageous alterations thereof.
• the present invention provides a process which makes it possible to prepare new yeasts containing high polyunsaturated fatty acid oil, which yeasts can be stored without difficulty.
• the present invention also relates to a process for the preparation of new yeasts containing high polyunsaturated fatty acid oil which can be dried and preserved for very long periods of time without any difficulty.
• yeast such as Saccharomyces cerevisiae
• the yeast which is dried and collected at the bottom of the atomizer is then packaged in the absence of air, most often under nitrogen or CO 2 .
• a yeast such as the Saccharomyces cerevisiae type, more commonly called bakers' yeast
• Other types of yeast may be utilized since the process of the present invention is independent of metabolism.
• Saccharomyces uvarum type yeasts can be used.
• the yeast is usually in the form of compressed blocks, the dry yeast content of which is most commonly between 20 and 35% by weight.
• This yeast is introduced into a container and the yeast is crumbled so as to reduce the size of the pieces of yeast to permit better incorporation of the other ingredients.
• tap water can however be used which results in an increase in the salt content of the final dry product. This is not very helpful because it decreases the active product content and especially because there is a risk of redissolution of the salts in the food for fry.
• the quantity of water to be employed is such that the total dry matter content is between 5 and 20% by weight. In general, a weight of water which is practically equal to the weight of yeast used is added.
• the viscosity should be such that the paste can be easily pumped and directed to a drying device; further, from an economic point of view, the quantity of water should not be too large either because the final product is dry. Thus, the amount of water added depends on the equipment used.
• Fish oil or a mixture of several oils containing at least one fish oil, is then added.
• the fish oil used in the process of the invention is most commonly codliver oil, the polyunsaturated fatty acid composition of which is advantageous for feeding fry, because it is close to that given by the marine chlorella type algae, however, cuttlefish oil can also be used either alone or in mixture with cod-liver oil.
• the above oils are utilized because of the desirable fatty acids therein. Other sources of these fatty acids can be utilized. Of the fatty acids in fish oils, C 20 2 fatty acids having five (5) double bonds and C 22 fatty acids having six (6) double bonds are of particular interest.
• Oils other than cod-liver oil may also be used, provided that their polyunsaturated fatty acid content is advantageous. Fatty substances as such or vitamins or other fat-soluble substances can also be added. In this respect, paprika oil may be mentioned in particular.
• the quantity of oil added is such that the quantity of fat in the yeast and water mixture does not exceed about 20% by weight of the dry matter.
• a release of oil after drying of the product is observed, which is disadvantageous because then the oil released is no longer available for feeding fry mollusks or shellfish.
• the mixture made up of the yeast, water and oil is then homogenized by vigorous stirring to form a stable emulsion, without emulsifier.
• the emulsion may obviously contain preservatives such as anti-oxidants.
• This emulsion is pumped into a spray drying device.
• the temperature at the inlet of the atomizer is between 170° and 205° C., whereas at the outlet, the temperature is at least 65° C., but it may also reach 95° C.
• the choice of temperature conditions during drying also depends on the flow rate sought in the drier. Thus, if the temperature is low, the flow rate decreases, in contrast, if the temperature is too high, a partial destruction of the polyunsaturated fatty acids occurs.
• the oil-impregnated particles of yeast are dried and then collected from the bottom of the atomizer. These particles may be stored, for subsequent use, in the absence of air, generally in an inert atmosphere. No disadvantage such as oxidation or appearance of molds is observed.
• This mixture was stirred to form a stable emulsion.
• the 4094.85 kg of emulsion were then pumped to the atomizer inlet at a flow rate of 500 kg per hour.
• the temperature at the atomizer inlet was 180° C.
• the temperature at the outlet was 80° C. 635 kg of dry and impregnated yeast were collected, and it was stored under vacuum for six months.
• This mixture was stirred to form a stable emulsion.
• the 3223 kg of emulsion were then pumped to the atomizer inlet at a flow rate of 500 kg/hour.
• the temperature at the atomizer inlet was 200° C.
• the temperature at the outlet was 85° C. 498 kg of dry and impregnated yeast were collected and stored under vacuum for six months.
• the yeast prepared in this way was examined.
• cod-liver oil 41.4 kg of cod-liver oil, the composition of which is given in Table III;
• This mixture was stirred under inert atmosphere of N 2 by means of a mixer, to form a stable emulsion.
• the 1643 kg of emulsion were pumped to the atomizer inlet at a flow rate of 350 kg/hr.
• the temperature at the atomizer inlet was 165° C. while the temperature at the outlet was 80° C.

Landscapes

• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Polymers & Plastics (AREA)
• Engineering & Computer Science (AREA)
• Animal Husbandry (AREA)
• Food Science & Technology (AREA)
• Zoology (AREA)
• Microbiology (AREA)
• Physiology (AREA)
• Birds (AREA)
• Marine Sciences & Fisheries (AREA)
• Health & Medical Sciences (AREA)
• Biochemistry (AREA)
• Biomedical Technology (AREA)
• Biotechnology (AREA)
• Molecular Biology (AREA)
• Insects & Arthropods (AREA)
• Micro-Organisms Or Cultivation Processes Thereof (AREA)
• Meat, Egg Or Seafood Products (AREA)
• Fodder In General (AREA)
• Feed For Specific Animals (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Medicines Containing Material From Animals Or Micro-Organisms (AREA)
• Crystals, And After-Treatments Of Crystals (AREA)
• Glass Compositions (AREA)
• Farming Of Fish And Shellfish (AREA)
• Treatment Of Fiber Materials (AREA)
• Rod-Shaped Construction Members (AREA)
• Stringed Musical Instruments (AREA)
• Preparation Of Compounds By Using Micro-Organisms (AREA)
• Edible Oils And Fats (AREA)
• Alcoholic Beverages (AREA)
• Steroid Compounds (AREA)

Applications Claiming Priority (2)

Publications (1)

Family

ID=19730494

Family Applications (1)

Country Status (13)

Cited By (24)

Families Citing this family (4)

Citations (7)

Family Cites Families (5)

• 1985
  • 1985-06-20 LU LU85967A patent/LU85967A1/fr unknown
• 1986
  • 1986-06-17 NO NO862397A patent/NO166914C/no unknown
  • 1986-06-18 US US06/875,143 patent/US5047250A/en not_active Expired - Fee Related
  • 1986-06-18 JP JP61140438A patent/JPS61293352A/ja active Pending
  • 1986-06-19 DK DK287186A patent/DK287186A/da not_active Application Discontinuation
  • 1986-06-19 PT PT82792A patent/PT82792A/fr unknown
  • 1986-06-19 AT AT86870089T patent/ATE55868T1/de not_active IP Right Cessation
  • 1986-06-19 FI FI862645A patent/FI862645A/fi not_active IP Right Cessation
  • 1986-06-19 ES ES556266A patent/ES8800008A1/es not_active Expired
  • 1986-06-19 AU AU58995/86A patent/AU591908B2/en not_active Ceased
  • 1986-06-19 DE DE8686870089T patent/DE3673714D1/de not_active Expired - Fee Related
  • 1986-06-19 EP EP86870089A patent/EP0209510B1/fr not_active Expired - Lifetime
  • 1986-06-19 GR GR861590A patent/GR861590B/el unknown

Patent Citations (7)

Non-Patent Citations (6)

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